Madonna’s Coconut Panna Cotta

Madonna's Coconut Panna Cotta recipe is reprinted here thanks to permission from celebrity Chef Eric Lechasseur and Sanae Suzuki of Seed Kitchen[1]. You can enjoy rock star macrobiotic, vegan meals and desserts by visiting their Venice, CA restaurant. OR you can pick up one of their many cookbooks!

Ingredients:

For the coconut panna cotta:

2 cups coconut milk

1 cup cashews, chopped

1/3 cup brown rice syrup

Pinch of sea salt

1 cup water

1 tablespoon agar flakes

For the caramel sauce:

½ cup almond milk

1 teaspoon kuzu (or arrowroot)

½ cup maple syrup

½ cup rice syrup

Directions:

For the coconut panna cotta:

Combine the coconut milk, cashews, rice syrup and salt in a blender. Pulse until smooth.

In a sauce pan, bring the water and agar flakes to a boil over medium heat. Reduce the heat and simmer until the agar is dissolved.

Slowly add the coconut mixture to the agar in the sauce pan. Stir well and until warm.

Transfer the contents of the sauce pan into the blender.

Blend until smooth.

Divide into 8 ramekins and refrigerate for a few hours or until set.

For the caramel sauce:

In a sauce pan, heat and whisk the almond milk and kuzu (arrowroot) over medium heat. Keep whisking until the mixture thickens. Take the sauce pan off the stove and set aside.

In another pan, stir together the syrups and bring to a boil. Keep stirring (about 3 minutes) until carmelized. Note: The syrup will foam but be careful not to let it burn. The color shoulden darken to a hazelnut color.

Turn off the heat. Add the almond milk mixture. Mix well. Cool and drizzle over each Madonna’s Coconut Panna Cotta.